Learn how to blanch asparagus! It’s a foolproof method that yields the most vibrant and tender asparagus you’ve ever had. Ready in 10 minutes or less and a delicious side dish, mix-in for salads and risotto, or topping on a grain bowl.
Fill a large pot with 8 cups water and add the kosher salt.
Bring to a boil over high heat.
Once boiling, add the asparagus and cook until just tender, 3-4 minutes, depending on thickness.
Prepare a bowl of ice water.
Once the asparagus is tender, remove with tongs, or drain in a colander, and immediately transfer to the bowl of ice water for 1 minute to chill and to stop the cooking process.
Notes
If you end up with leftover cooked asparagus, store it in an airtight container or ziplock bag in the fridge for 3 to 4 days. You can also freeze blanched asparagus for up to 3 months.